Beer Fining agent: Gelatin
₹19 – ₹200
Want the crystal clear crispy ales that looks like lager? Well this beer gelatin is there to help you by removing the floating suspended yeast from your home brew beer
This gummy sticky gelatin has positively charged proteins. It will bind to yeast cell walls and other haze forming particles and accelerate sedimentation.
5gm of gelatin (tasteless odorless) fining agent used to remove the protein haze from the grain mashes.
1. Wait for the fermentation is complete and the yeast to naturally fluctuate out
2. Take a teaspoon per 5 liters of beverage (more if it is very hazy) and dissolve it in half a cup of lukewarm water. Make sure no lumps remain, and you scrape the sticky gelatin from the surfaces.
3. After mixing this gelatin solution in the beverage, put it for cold crash (keep your fermenter in the fridge between 4-10 degrees Celcius) for 24 hours.
The chill causes slowing down of Brownian motion promoting sedimentation. The gelatin will attract the residual floating particles and settle to the bottom with them. For best results add some Irish moss and Bentonite Clay slurry in the wort (just after adding yeast)
Detailed instructions here.
Vegetarian users can substitute this with agar grass.